Creole Spinach Salad Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 lb: fresh spinach *,
1: red onion, thinly sliced,
4 slices: whole wheat bread **,
2 tablespoon: chopped roasted pecans,
1/4 cup: nonfat yogurt,
1/4 cup: mustard,
2 tablespoon: lemon juice,
2 tablespoon: balsamic vinegar,
1 teaspoon: creole seasoning,
1: hot pepper sauce,
1: ground white pepper,
1/4 cup: chicken stock,
Directions:
* Clean spinach and remove any tough stems. ** Toast bread and cube.
1. In a large bowl, toss together the spinach, red onion, bread cubes,
and pecans. 2. Place the yogurt, mustard, lemon juice, vinegar,
seasoning, pepper
sauce and white pepper (to taste) in blender container. Process on
high for 1 minute. With blender running, slowly pour in the
stock. 3. Pour the dressing over salad. Toss well to combine. Per
serving: 149 calories, 4.1 g fat (25%), 6.9 g protein, 0 cholesterol,
: 336 mg sodium. Taken from Emerils of New Orleans as in
Prevention magazine, Feb. 1991 Posted by: Sheila Exner, Jan. 1992
Yield: 4 servings
Source from luhu.jp
1. In a large bowl, toss together the spinach, red onion, bread cubes,
and pecans. 2. Place the yogurt, mustard, lemon juice, vinegar,
seasoning, pepper
sauce and white pepper (to taste) in blender container. Process on
high for 1 minute. With blender running, slowly pour in the
stock. 3. Pour the dressing over salad. Toss well to combine. Per
serving: 149 calories, 4.1 g fat (25%), 6.9 g protein, 0 cholesterol,
: 336 mg sodium. Taken from Emerils of New Orleans as in
Prevention magazine, Feb. 1991 Posted by: Sheila Exner, Jan. 1992
Yield: 4 servings
Source from luhu.jp